Luckily, I found a compromise, which I'll share with you: homemade crustless sammies made with the help of a pastry crimper. If you haven't heard the word "crimper" since your unfortunate ...

On a lightly floured surface, roll pie dough into a 12” circle (between ¼” and ⅛” thick). Drape over a 9” pie dish and gently ...

Place second layer of puff pastry on top. Press edges together to seal and trim the overhang to 1 inch; reserve scraps for another use. Crimp edges decoratively and cut a few slits on top for venting.

Fold the overhanging dough under itself to form a neat edge, then crimp decoratively (see Note). Repeat with the remaining pastry round to form one more crust. Refrigerate for at least 30 minutes ...

Spoon the compote into the lower half of each pastry diamond when shaping your turnovers so they’re easier to fold and seal. A good crimp with a fork helps, and don’t forget to poke a few ...

Fold top pastry under bottom pastry. Crimp edge as desired. Brush top of pastry and dough cutouts with milk. Place cutouts on pastry, being careful not to cover openings. Sprinkle with coarse sugar.

Fold the outer ¼ inch edges of the puff pastry inward and crimp lightly to form an outer crust. For the filling: Whisk the eggs until well combined. Whisk in the yogurt, garlic and salt until smooth.

Fold 1/2 inch of bottom pastry edge up over top pastry; crimp edges to seal. Brush top with beaten egg. Cut eight 2-inch slashes in top pastry. DO AHEAD Can be made 4 hours ahead. Cover ...